Ingredients
Scale
- 3–4 pounds bone-in chicken pieces (thighs or drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- Salt and pepper to taste
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
Instructions
- Marinate the chicken: Combine buttermilk, salt, pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours (or overnight).
- Prepare the coating: Mix flour with additional seasoning in another bowl.
- Dredge the chicken: Remove marinated chicken from the fridge; shake off excess buttermilk and coat each piece in the flour mixture.
- Heat oil: In a skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- Fry the chicken: Carefully add coated pieces into hot oil without overcrowding; fry for 8-10 minutes per side until golden brown and cooked through (internal temperature of at least 165°F/74°C).
- Drain and serve: Transfer fried chicken to paper towels to drain excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of fried chicken (100g)
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg